Friday, November 1, 2013

Jana's Easy Apricot-Glazed Chicken Legs

1/4 Cup Apricot Preserves
1/4 Cup Chili Sauce
5-6 Drumsticks (Approx. 2 lbs.)
Kosher Salt and Black Pepper

1. Heat oven to 400 degrees F. In small bowl, combine preserves and chili sauce. 
2. Place chicken on a foil-lined baking sheet and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Roast chicken 25-35 minutes then coat with sauce until chicken cooked through, another 10-15 minutes. 

That's it! I think super easy and good. I served with yellow rice and green beans. I noticed that all the commercial brands of chili sauce have HFCS, so I'm going to research making that on my own. Will make again and actually take a picture and add it.  

Tuesday, October 29, 2013

Christmas Stamp-A-Stack

 It's time to get your creativity going and my Christmas Stamp-A-Stack is the perfect opportunity!  
We'll stamp 20 cards & envelopes for $30.  All supplies are provided, pre-cut and sorted, so everything is ready to stamp and assemble, just the fun stuff!  You'll leave with 20 beautiful handmade cards ready for sending.

Date:   Saturday, December 7th @  2:00 p.m. 
Fee:  $30 (or FREE with a $50 order from my catalog)
Registration Deadline:   November 20th, 2013
To Register:  Comment below, email me at or call 321-210-8597

*These are not the actual cards we will be making, but just examples :)

Friday, October 18, 2013

No-Boil Mac N Cheese

I slightly adapted it from Bon Apetit/Epicurious. And I used Wondra flour but you could use regular flour.
I love that you can skip a step by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual b├ęchamel sauce, and it will bake perfectly in just 30 minutes.


1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose Wondra flour
3 cups whole milk
3 cups chicken stock
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound elbow macaroni
2 cups shredded cheddar, divided
2 garlic cloves, chopped
2-3 Tablespoons grated Parmesan cheese
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped flat-leaf parsley (I used 1 teaspoon dried)


Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add Wondra flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups chicken broth. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in salt and pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, Parmesan, panko, and parsley and toss to combine.
Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving

Wednesday, September 18, 2013

Recipe from


Big Book of Diabetic Desserts 145x 145

Southern Peach and Blackberry Crumble

A perfect ending to a summer supper or brunch, this homey dessert showcases peaches, blackberries, pecans, and cornmeal, all staples of Southern cuisine.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Recipe of the Day is sponsored by Domino® Light and C&H® Light
Serves 8; Serving size: 1/2 cup
Prep time: 20 minutes
Cook time: 30 minutes
6 large ripe peaches (about 1 3/4 pounds), peeled, pitted, and sliced or 3 1/2 cups unsweetened frozen sliced peaches, thawed
2 cups fresh blackberries or unsweetened frozen blackberries, unthawed 
2 Tbsp all-purpose flour
1 Tbsp fresh grated lemon zest
1/4 cup light brown sugar
3 Tbsp yellow cornmeal (not cornmeal mix)
1/2 tsp ground cinnamon
3 Tbsp 67% vegetable oil butter-flavored spread, chilled
1/4 cup chopped pecans
  1. Preheat oven to 350° F. Coat an 8 x 8 glass baking dish with cooking spray and set aside.
  2. Combine the peaches, blackberries, flour, and lemon zest in a large bowl and toss to combine. Spoon into prepared dish.
  3. Combine the brown sugar, cornmeal, cinnamon, and butter-flavored spread in a medium bowl.
  4. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated.
  5. Stir in the pecans. Sprinkle evenly over the peach mixture.
  6. Bake 25 to 30 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.
1 1/2 Carbohydrate
1 Fat
Calories: 155
   Calories from Fat: 58
   Total Fat: 6 g
   Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 37 mg
Total Carbohydrate: 24 g
   Dietary Fiber: 4 g
   Sugars: 17 g
Protein: 2 g

Friday, November 11, 2011

Creamy Wild Rice and Chicken Soup

I have been intending to start posting my successful recipes on here, with links to the inspiration recipes. No matter my intention to follow a recipe to the letter, it almost never happens, and inevitably I forget what I did. I would like to post pictures, but I am no food photographer and I'm worried it would look unappetizing :) I will have to play with it.

Last night I made Wild Rice Soup in the crockpot, inspired by Beyer Beware Hunk of Meat Monday

My Version:

1 cup diced or shredded carrots
1 cup diced celery
2 cloves minced garlic
1/2 chopped shallot
1 package Rice-a-Roni long grain and wild rice
1 pound chicken cutlets
1/2 can cream of chicken condensed soup
2 chicken bouillon cubes*
4-1/2 cups water
3 tablespoons butter
2 cups (1 pint) half and half*
1/4 cup flour
salt and pepper to taste

1. Mix the veggies, garlic, chicken, rice and seasoning packet, bouillon, and water in the crock pot.
2. Cook on high for 2 hours, stirring occasionally, break/cut up the chicken while cooking.
3. Towards the end of the cook time, make a roux. Melt butter, stir in flour, and slowly add half and half and whisk until smooth. Add salt and pepper to taste.
4. Stir half and half mixture into crock pot and continue cooking another 15 minutes.

You can use milk instead of half and half.
You can substitute the bouillon cubes and water with chicken stock.


Wednesday, July 27, 2011


Rain rain go away
Come again another day
I have to drive, shit


I know it is wrong

Wanting to smash in faces

Those who rudely stare